Maple-Bourbon Sweet Potatoes

We just got home from our annual week-long hunting trip. While hunting is a big deal in our family, the trip itself is a lot of fun for other reasons. One of them is that my sister-in-law an I love to cook. Here is one of the recipes we had last week up at the cabin. It’s one of Rick’s favorites, that I’m happy to share.

This recipe serves about 4 people, but is easily doubled or tripled. I usually cook by feel so don’t be afraid to taste as you go and adjust the ingredients to suit your own tastes. Depending on the size of your sweet potatoes, and the strength of your bourbon, the potatoes can be a little strong. It’s best to start with a 2-3 tablespoons of bourbon and add more until you like the flavor. We like the potatoes bourbon-y but not boozy, if you know what I mean. 😉

Place sweet potatoes in a medium pot and add water just to cover. Bring to a boil, reduce heat and cook for 15-20 minutes until the potatoes are tender. Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes. Add the cream, syrup and bourbon with a pinch of salt to the potatoes and mix well. Serve hot with a seared back strap and a simple green salad.